| 6 | Large baked potatoes, cooled, but not cold, peeled & cubed |
| 2/3 cup | Butter or margarine |
| 2/3 cup | All purpose flour |
| 2/3 tsp | Salt |
| 1/4 tsp | Pepper |
| 1 can | Chicken broth (about 2 cups) |
| 4 cups | Half-N-Half |
| 1 cup | Sour cream (optional) |
| 1/4 cup | Thinly sliced green onion |
| 8 | Strips bacon, cooked & crumbled |
| 2 cups | Shredded cheddar cheese, divided |
Directions
Peel & cube potatoes (1/2 to 3/4"). In Dutch oven, melt butter over med heat, stir in flour, salt & pepper. Stir until smooth. Gradually add Half-N-Half & chicken broth. Bring to boil, stir & cook for 2 minutes, or until thickened. Remove from heat, whisk in sour cream & 1 cup cheddar cheese. Stir until cheese melts into soup. Add potatoes, bacon and onions. Garnish with the remaining cheese. Serve hot. (If soup is too thick, slowly add milk to bring it to your desired consistency).
Cook Time: 1 Hr 30 Min
Servings: 10